Seahawks Soup-er Bowl Pork Chili Verde
Tender pieces of pork, simmered in tomatillo salsa, green chiles, and enchilada sauce. Top with pepper jack cheese, cilantro and crushed tortilla chips!
- 2 T. canola oil
- 2 lbs. boneless pork shoulder cut into 1/2-inch cubes
- Salt and black pepper to taste
- 1 lg. onion chopped
- 1 lg. jalapeño pepper stemmed, seeded, and finely chopped
- 2 lg. cloves garlic minced
- 1 1/2 lbs. russet potatoes peeled and cut into 1/2-inch cubes
- 1 (16 oz.) jar Tomatillo salsa medium heat
- 1 (15 oz.) can green enchilada sauce
- 2 (4 oz.) cans diced green chiles
- 1 c. chicken broth or water
- 1/2 c. shredded pepper jack cheese
- 1/4 c. chopped cilantro
- Blue corn and green guacamole chips for serving
- Warm flour tortillas for serving, if desired
- In a Dutch oven or large heavy bottom saucepan, heat oil over medium-high. Add the pork; season with salt and pepper and cook, stirring often, until browned, about 5 minutes. Remove from the pan to a bowl; set aside. Add the onions and jalapeno peppers to the pan, cook, stirring often, until the softened, about 5 minutes. Stir in garlic.
- Add meat back to the pan along with potatoes, tomatillo salsa, enchilada sauce, green chiles and broth; bring to a boil. Reduce the heat to medium, partially cover and simmer, stirring the chili occasionally, until the pork and potatoes are tender, about 30 minutes. Season with salt and pepper to taste.
- Divide among bowls and garnish with the cheese and cilantro. Serve with corn chips (I like to crush them over the chili) or warm tortillas
- Cook's Note: Chili verde makes a great filling for burritos too! Place a large spoonful of pork and steamed rice down the center of a warmed flour tortilla. Sprinkle with shredded cheese and shredded lettuce, then drizzle with sour cream. Fold in both sides and roll up into a burrito.